卵磷脂复合乳化剂对软冰淇淋抗融品质的影响  

Effect of Compound Lecithin Containing Emulsifiers on the Anti-melting Property of Soft Serve Ice Cream

作　　者：刘梅森 何唯平 

机构地区：[1]深圳市海川实业股份有限公司,广东深圳518040

出　　处：《冷饮与速冻食品工业》2006年第3期25-28,31,共5页Beverage & Fast Frozen Food Industry

基　　金：广东省科技厅地市重点引导项目(2004B26001143);深圳市科技重点项目(深科信[2005]387号)

摘　　要：为了研究卵磷脂/蔗糖酯S1170、卵磷脂/蔗糖酯S13、卵磷脂/亲水性单苷酯P这3种复合乳化剂(质量比均为1∶1)在软冰淇淋中的作用,对它们对浆料粘度、软冰淇淋硬度、膨胀率、抗融性、浆料热稳定性等指标的影响进行了研究。结果表明,3种组合均可以提高冰淇淋的抗融性,卵磷脂和蔗糖酯S13组合最好,卵磷脂与蔗糖酯S1170组合次之。Three compound emulsifiers （weight proportion 1：1 ） including lecithin （HLB3.5）/sucrose ester S1170, lecithin （HLB3.5）/sucrose ester S13, and lecithin/distilled water-soluble monoglyceride （HLB10.5） were used to study their influence on the quality of soft serve ice cream. The results of viscosity and emulsification stabilization of serum, rigidity, overrun, and anti-melting property of soft serve ice cream showed that all compound emulsifiers improved the anti-melting capability of the product. The compound emulsifiers of lecithin/sucrose ester （HLB13） gave the best anti-melting effect, and lecithin/sucrose ester（HLB1170） was the second.

关 键 词：复合乳化剂 软冰淇淋 卵磷脂 亲水单苷酯 蔗糖酯 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS277[轻工技术与工程—食品科学与工程]